Ginger Pecan Key Lime Pie Recipes

RECIPES

Steps:

• Step 1:In a large sandwich bag, place all the ginger snap biscuits and bash vigorously with a rolling pin until you get fine crumbs.Step 2:In a pan melt the butter and sugar together until completely dissolved.Step 3:Add the crumbs to the butter and stir until completely coated.Step 4:Place this into a loose based pie dish and press down firmly to create the base and walls of the pie making sure there are no holes. Then place into the fridge to set for about 15-20 minutes.Step 5:In a large bowl whisk together the double cream, condensed milk and lime juice and zest until completely mixed together and the mixture becomes stiff.Step 6:Spoon this onto the biscuit base and place in the fridge for approximately 4 hours to set. Before serving, sprinkle with more lime zest and molasses sugar.

KEY LIME PIE WITH GINGER PASTRY

Steps:

• For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs.
• Mix the egg yolk into the water and add into the flour mixture, stirring with your hands until the mixture just comes together as a dough. Add olive oil if the dough is a little dry. Wrap the pastry in cling film and set aside in the fridge for 20-30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Roll out the dough on a lightly floured surface to the thickness of a pound coin. Drape the dough over the rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are no gaps in the corner. Allow the excess pastry to overhang the tin. Cover with clingfilm and chill for 20 minutes.
• Prick the bottom of the pastry case with a fork. Line the case with baking paper and weigh it down with baking beans, rice or lentils. Bake blind for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes. Set aside to cool on a rack.
• Reduce the oven temperature to 170C/325F/Gas 3.
• For the lime filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed.
• Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble or when the temperature in the centre has reached 70C when checked with a probe thermometer.
• Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible.
• Place the sugar in a heavy-based deep saucepan with six tablespoons water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. Remove the syrup from the heat when it reaches 120C/248F (the firm ball stage).
• In a free-standing mixer, whisk the egg whites until stiff peaks form when the whisk is removed. While whisking, pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk as it may splash onto your hands. Continue to whisk the egg whites until the mixture is stiff, shiny and stable.
• Place the meringue into a piping bag fitted with a 1.5cm round nozzle.
• Once the pie is chilled, sprinkle the reserved lime zest and grated chocolate over the top of the pie. Pipe the meringue around the edge of the pie in generous swirls. Using a cook's blowtorch, gently caramelise the meringue so that the top is light golden-brown. Finish by placing the lime slices and mint sprigs on the meringue and dust over some icing sugar.

KEY LIME PIE WITH A GINGERSNAP CRUST

Steps:

• Chill a mixing bowl and mixer whip.
• Preheat oven to 350°F.
• Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• Pour crumbs into a bowl and mix well with melted butter.
• Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• Par-bake crust at 350F for 10 minutes or until nicely browned.
• Allow crust to cool while preparing filling.
• Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• Add condensed milk and continue beating.
• Add salt, citric acid and lime juice, mixing thoroughly.
• Set bowl aside and allow mixture to thicken somewhat.
• When thickened, evenly pour prepared filling into the crust.
• Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
• Cool pie on a wire rack.
• Using the chilled mixing bowl, beat cream until soft peaks form.
• Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• Serve whipped cream on pie as desired, garmished with additional lime zest.
• Refrigerate unused portions.

WORLD'S BEST KEY LIME PIE

Steps:

• In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST

Steps:

• Prepare crust:.
• Stir together coconut, gingersnaps and butter.
• Press into bottom and up sides of a 9 inch pie plate.
• Bake at 350 degrees for 8 minutes.
• Cool on wire rack.
• Prepare Filling:.
• In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Fold into egg mixture.
• Spoon into Gingersnap crust.
• Freeze 2 hours or until firm.
• Let stand 20 minutes before cutting.
• Garnish if desired.

GINGER PECAN KEY LIME PIE

Steps:

• Preheat oven to 325 degrees. Crumb the Pecan Sandies in a food processor, with the ground ginger. Pour crumbs into a bowl and mix with melted butter until well blended. Pat crumbs into a 9 inch pie plate and bake for about 15 minutes. Allow to cool. Increase oven temperature to 350 degrees. Combine condensed milk, egg yolks and lime juice. Blend until smooth. Pour into cooled crumb crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, garnish with whipped cream, curled lime slices and chopped crystallized ginger.